Step away from the canned soup! It’s time to elevate a holiday classic. This Green Bean Casserole ditches the processed stuff for a rich, velvety cream cheese sauce, fresh mushrooms, and crisp-tender green beans. It’s the show-stopping side dish your Thanksgiving or holiday table deserves—a guaranteed crowd-pleaser that proves homemade is always better.
Ingredients
• 1 1/2 pounds / 680 g green beans, trimmed
• 2 tablespoons / 30 g / 1.1 oz ghee or other healthy cooking fat
• 1 medium / 110 g / 3.9 oz yellow onion, sliced
• 1 cup / 240 ml heavy whipping cream
• 1 cup / 240 g / 8.5 oz full-fat cream cheese
• 2 cloves garlic, minced
• 4 cups / 280 g / 9.9 oz sliced white mushrooms
• Salt and pepper, to taste
Instructions
1. Preheat your oven to 350°F / 175°C. Bring a large pot of salted water to a boil. Blanch the green beans for 1 minute until bright green, then drain and immediately rinse with cold water to stop the cooking process. Set aside.
2. In a large, oven-safe skillet, melt the ghee over medium-high heat. Sauté the sliced onion for 2-3 minutes until fragrant and softened. Transfer the cooked onions to the bowl with the blanched green beans.
3. Return the same skillet to the heat. Add the heavy cream, cream cheese, and minced garlic. Whisk continuously until the cream cheese is fully melted and the sauce is smooth, about 5 minutes.
4. Stir in the sliced mushrooms and simmer for another 5-7 minutes, allowing the sauce to thicken slightly. Season generously with salt and pepper.
5. Gently fold the green beans and sautéed onions back into the skillet, stirring with a spatula until everything is evenly coated in the creamy sauce.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the green beans are tender.
7. Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Facts
• Per Serving
• Calories: 257 kcal
• Fat: 23.9 g
• Protein: 5.5 g
• Total Carbs: 10.3 g
• Fiber: 3 g
• Net Carbs: 7.3 g
• Macronutrient Ratio: 81% Fat, 8% Protein, 11% Carbs
Pro Tips
• For a classic crunchy topping, sprinkle with crispy fried onions or a mix of crushed pork rinds and Parmesan cheese during the last 10 minutes of baking.
• To save time, assemble the entire casserole a day in advance (before baking). Cover and refrigerate, then add 10-15 minutes to the baking time when you’re ready to cook.
• For an even richer flavor, stir in 1/2 cup of shredded Gruyère, white cheddar, or Parmesan cheese along with the mushrooms.
FAQ
Q: Can I make this green bean casserole ahead of time
A: Yes, you can assemble the entire casserole one day in advance. Cover and refrigerate it before the baking step. When you’re ready to cook, simply add an extra 10-15 minutes to the baking time.
Q: What can I add for a crunchy topping
A: For a classic crunchy topping, you can sprinkle crispy fried onions over the casserole during the last 10 minutes of baking. A mix of crushed pork rinds and Parmesan cheese is also a great low-carb alternative mentioned in the pro tips.
Q: How can I make this casserole even richer
A: To add an even richer flavor, the recipe suggests stirring in 1/2 cup of shredded Gruyère, white cheddar, or Parmesan cheese at the same time you add the mushrooms to the sauce.
Q: Is this green bean casserole keto-friendly
A: Yes, this recipe is a great keto-friendly option. By using full-fat cream cheese and heavy cream instead of traditional canned soup, each serving contains only 7.3 grams of net carbs.
